Good morning all! We are sad to miss this year’s Ladies who lunch event hosted at the Ottawa Westin hotel featuring AMAZING women in business in the region but we’re glad to say the Nerds will be there in spirit, and in sweets! We were approached by Catherine Landry who’s a force to be reckoned with when it comes to event planning and the sorts. We of course couldn’t say no. Here’s a sneak peak at what will be given during the awesome lunch catered during the meetup.
We finally took a crack at gardening. After a rough start of procrastination that ended in bulbs in our freezer from last year, we took our boots by the straps and planted a basic garden of green beans and tomatoes. Considering out track record of killing un-killable plants, we were pretty scared of the outcome but after a rather impressing bean harvest, we are proud to showcase our first tomato! We named her Lola. We have yet to decide what way she will be eaten but however way we chose, it will taste like success. Tiny, tiny success.
Well, we’re at it again. We seem to always forget to bake with coffee and we’re not sure why. If we could, we would I.V it straight into a main artery. This is our new addition to the fudge collection. We’ve managed to make a light coffee fudge with a nice kick of caffeine and a creamy white “foam” softer fudge on top and of course, a sprinkle of cinnamon. By far our favorite blend to come out of the lab. Come and try it out tomorrow at the Preston Street farmer’s market!
We’re on our last leg of our summertime Farmer’s market schtick and that’s a bit sad. To cheer us up, we’ve been baking goodies all week and can’t wait to share. We’ve pushed out three batches of french macarons;Blueberry & brown sugar with fresh Quebec blueberries, golden brown sugar and some cinnamon,Peaches and cream with fresh Ontario peach jam and vanilla bean creme au beurre and last but not least, Earl grey and honey. We will be selling a sampler box as well as mixed sweets boxes. Stop by the Preston street market on Saturday 27th from 9am until 2pm.
This is our third go at BBQ pizza on the charcoal and every time, we’re a little sad that we’ve gone so long without trying this. Of course, the choice of prime ingredients is key but you can get away with dodgy topping as long as you’ve mastered the crust. We think we have.
Below is the raw masterpiece that was topped with Brazilian Chorizo bought at our new best friendly grocer Mario’s food store on Mc Arthur, a pesto with chopped garlic, caramelized leeks, crimini mushrooms, shredded mozzarella, chopped Kalamata olives, goat cheese and cracked black pepper. That’s all it needed.
We then placed it on a cooling rack that conveniently fit on our BBQ and put it on at about 350-375 degrees for about 15 minutes. Now the tricky part is to make sure if you have hot spots on the grill, to rotate it as the crust will burn really fast on open flames. We added a few apple wood chips to give it an extra kick. Here is the finished product.
We’re going to share this idiot proof recipe so you can enjoy this marvelous pizza on your own, and impress your friends while you’re at it.
3 teaspoons of dry yeast 1 teaspoon of sugar 1/2 cup warm water Add the sugar to the water, then add the yeast, mix gently and let sit for about 3-4 minutes.
In a bowl, combine 5 cups of white flour 1 cup of cornmeal flour 2 teaspoons of salt 2 tablespoons of sugar
Mix gently to combine all the dry ingredients. Then add 1/4 cup of olive oil 1 1/2 cups or warm water the active yeast Mix together until all the dry ingredients are incorporated. Place in the bowl and put a dish towel to cover the bowl. Let the dough proof for 30 minutes and then empty the bowl on the counter with a bit of cornmeal flour to prevent from sticking. Flatten the dough and roll it to desired shape and thickness. For the BBQ, we tend to roll it a tad thicker as it’s more forgiving but you can roll a thin crust for the conventional oven. It should be noted that the dough recipe is good to bake two large sized pizza so you can always par bake the second crust and freeze it well wrapped for a later time.
Let us know how it turns out and what delicious toppings you used!
Just a little note to everyone visiting this site that our online store is under construction right now. We soon will have our catalog up to date and will be able to offer local delivery and shipping. In the meantime, if you want to order anything, you can message us here or on our facebook page and we will happily let you know what we have available.
We will also be at the Preston market Saturday the 27th from 9am until 2pm.